Sometimes when I want pasta I want a dish that isn’t smothered in sauce, something more refined. This rustic pasta dish is it. You have some nice hearty chunks of chicken, bits of salty prosciutto, a mild creaminess from the ricotta, and of course some healthy greens mixed in, and it’s all finished off with a nice crispy topping. It really is a perfect balance. There is just something about hot baked pasta coming straight out of the oven and onto the plate that warms my belly and makes me happy. I just put the entire baking dish down on the table and let my family serve themselves. Unfortunately, we lack self-control and could not stop eating it! It was just so good!
Note: In case this is one of your first times cooking with chard be sure to wash it thoroughly and then pull the leaves off the thick stalks. They can be tough and bitter so you just want to eat the leafy green part.
1/2 lb (8 oz) penne pasta
1 onion, chopped
2 tsp garlic, minced
4 oz prosciutto (chopped pieces for cooking)
1 bunch Swiss chard, chopped
salt and pepper
1/2 c white wine
1 1/2 c ricotta cheese
1 rotisserie chicken, meat removed and shredded
2 tbsp butter
1/4 c grated Parmesan cheese
1/4 c panko crumbs
- Preheat oven to 375°.
- Fill a large pot with water and a pinch of salt and bring to a boil.
- Add the pasta and cook until al dente per the package instructions. When the pasta is done drain will and toss with a generous amount of olive oil (enough so that all the noodles have a nice coating but aren’t swimming in it). Set aside until you are done with the rest of the filling.
- While the pasta is cooking heat 2 tbsp olive oil in a large wok or pot over medium-high heat.
- Add the onions and cook for 5 minutes or until translucent.
- Add in the garlic and prosciutto and cook for an additional minute.
- Add the Swiss chard to the pot and season with salt and pepper.
- Cook the chard for 810 minutes stirring occasionally until the greens are wilted and tender.
- Stir in the wine and ricotta until well combined and then mix in the chicken and cooked penne.
- Transfer your pasta to a medium sized baking dish.
- Melt the butter in a small bowl.
- Add in the Parmesan and panko and stir until well mixed.
- Sprinkle the panko mixture over the top of the pasta,
- Bake for 20–25 minutes or until the top just starts to turn a golden brown.